Photo: Atharva Tulsi
Roast duck with Bramley, ginger & bay
9 ingredients
20 min
Serves 4
openrecipes
The sharp flavour of autumn apples is a natural partner for rich roast duck
Estimated Nutrition (whole recipe, rough)
727
Calories
51g
Protein
46g
Fat
27g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 duck , about 2kg
- white wine vinegar
- 2 Bramley apples , peeled and cut into small chunks
- small bunch thyme
- 1 twig bay leaves , about 5-6 leaves
- 100g ginger , peeled and diced
- olive oil
- 500ml chicken stock
- brandy or Calvados
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes